Meat Lovers

Steak and Shrimp Alfredo Pasta

Ingredients:

For the Steak & Shrimp:

1 lb sirloin or ribeye steak, cut into bite-sized cubes

½ lb large shrimp, peeled and deveined

Salt and freshly ground black pepper

2 tbsp olive oil

2 tbsp butter

3 garlic cloves, minced

1 tsp paprika (optional)

Fresh parsley, chopped (for garnish)

For the Alfredo Sauce:

2 tbsp butter

2 garlic cloves, minced

1½ cups heavy cream

1 cup freshly grated Parmesan cheese

Salt and pepper to taste

For the Pasta:

12 oz fettuccine

Salt (for pasta water)

Instructions:

Cook the Pasta:

Bring salted water to a boil and cook fettuccine until al dente. Drain and set aside.

Cook the Steak:

Season steak cubes with salt and pepper.

Heat olive oil in a skillet over medium-high heat. Sear steak until caramelized and medium-rare (about 3–4 minutes). Remove and rest.

Cook the Shrimp:

In the same skillet, melt 1 tbsp butter. Add shrimp, garlic, and paprika. Cook 1–2 minutes per side until golden and opaque. Remove and set aside.

Make the Alfredo Sauce:

In a clean pan or skillet, melt 2 tbsp butter over medium heat. Add garlic and sauté until fragrant.

Stir in cream and bring to a gentle simmer. Slowly whisk in Parmesan until smooth.

Season with salt and pepper.

Combine:

Toss fettuccine with the Alfredo sauce until fully coated.

Gently fold in the steak and shrimp.

Garnish & Serve:

Plate in a deep bowl, top with freshly ground black pepper and chopped parsley.

Indulgent, rich, and packed with flavor — this surf-and-turf Alfredo brings restaurant-quality comfort to your table.

Rustic Grilled T-Bone and Ribeye Steak Platter

Ingredients:

1 T-bone steak (about 16-20 oz)

1 ribeye steak (about 12-16 oz)

Salt (preferably coarse sea salt)

Freshly ground black pepper

2 tbsp olive oil

Optional: fresh herbs (rosemary or thyme) for garnish

Instructions:

Prepare the Steaks:
Bring steaks to room temperature, pat dry with paper towels.
Rub both sides with olive oil, then season generously with salt and pepper.

Preheat Grill or Grill Pan:
Heat to high, ensuring grill grates or pan is hot for perfect sear.

Grill the Steaks:
Place steaks on grill; cook for about 4-5 minutes per side for medium-rare (internal temp ~130°F/54°C).
For dramatic effect, leave one piece of T-bone attached to the bone when slicing.

Rest the Steaks:
Remove from heat and let rest for 5-7 minutes to retain juices.

Slice and Serve:
Slice steaks against the grain, leaving one section attached to the bone if desired.
Arrange on a wooden cutting board.
Add a small pile of coarse sea salt alongside for seasoning at the table.
Garnish with fresh herbs if using.

Enjoy this hearty, rustic steak platter perfect for sharing.